Toronto chef Eric Vellend, on why he's translating his grandmother's Estonian recipes: "Fried smelts, pickled herring and jellied veal are not foods the average kid craves. But at my grandmother's dinner table, they were savoured like hamburgers, hot dogs and french fries. And while she didn't influence my decision to become a chef, her traditional Estonian cooking will always hold a special place in my belly." Estonia is a small Baltic country that straddles Scandinavia and Eastern Europe, and its cuisine is influenced by both regions, with a lot of peasant food that lasts through extended winters. Mmm, head cheese.... More